Chocolate Marshmallow Cookies Recipe

These chocolate marshmallow cookies are the kind of treat that'll bring on the summer vibes, no matter the time of year. They feel reminiscent of a bonfire and s'mores, but in cookie form (and minus the graham crackers). In fact, these sweet sensations are so delightful, we are pretty sure you won't be able to eat just one!

Created by recipe developer Catherine Brookes of Blue Sky Eating, chocolate marshmallow cookies are also really very simple to make. They require only basic ingredients you probably already have in your cabinets, and it only takes a few steps to put them together and bake them. If you're stuck inside and craving a s'more and don't have a bonfire for toasting your marshmallows, Brookes' recipe is exactly what you need. You can have that gooey s'more, plus the deliciousness of a cookie, fresh out of the oven. These are also not as messy to prepare as a traditional s'more is.

We whipped our cookies up using only pink and white marshmallows, but you could consider using all white marshmallows or even multicolor marshmallows for a little added fun. 

Check out the full step-by-step instructions for making these chocolate marshmallow cookies, as well as the complete recipe so you can make them yourself. They're a perfect snack to serve after dinner for dessert, or to bring to a picnic or barbecue. Wherever and whenever these tasty cookies are put out to snack on, you should know that they won't last very long.

To begin making these scrumptious chocolate marshmallow cookies, you'll need to gather up all the ingredients in the recipe. Pull together softened butter, brown sugar, white sugar, an egg, vanilla, flour, cocoa powder, baking powder, salt, dark chocolate chips, and mini marshmallows.

While our recipe calls for dark chocolate chips, you could switch those for whatever type of chocolate chips you prefer, perhaps semisweet or milk chocolate. You can also use all-white marshmallows instead of the pink and white ones we used (but ours are so fun). Whatever you decide on, make them your own. Any way you go is sure to result in a delicious snack that you will be pleased with.

Once your ingredients are out and your butter is softened, it's time to get down to making cookies! Preheat the oven to 350 F, and line two baking sheets with parchment paper. Set those aside on your counter so you can put the batter together.

In a large mixing bowl, beat the butter with the brown sugar and white sugar until the ingredients are smooth. You can use a hand mixer or stand mixer for this, whatever you are comfortable using. Doing it by hand will also work, though it's much harder to achieve the same creamy consistency you'd get when using a mixer. Whatever method you use, just make sure the end result is mixed well to a creamy and smooth consistency.

Once the butter and sugar are creamed, add in the egg and vanilla, and continue to beat your batter until it's all combined nicely.

Using a sieve or flour sifter, sift the flour, cocoa powder, and baking soda into the wet ingredients. This will get out any clumps and add some air into the ingredients. Once those items are in the bowl, add in the salt as well. Use a wooden spoon or rubber spatula to fold the dry ingredients into the wet ingredients. This will form a thick cookie dough. After the main ingredients are mixed together in this step, it's time for the good stuff that truly gives these cookies their name.

At this point, the stars of the show are ready to come out and play! Add your chocolate chips in and fold them into the dough. When your chips are folded in, you can add the marshmallows. By folding these in separately, you can be a little more gentle with them and make sure they don't tear.

As mentioned earlier, you can use your chips of preference. The reason we chose dark chocolate chips is to help keep the sweetness level down a little bit. Keep in mind that if you go with a semisweet chocolate chip or a milk chocolate chip, you're going to have very sweet cookies.

Get your prepared baking sheets, and bring them back into your workspace. Scoop up some of the cookie dough, and roll it into a ball. We used a food scale to measure ours so they were precisely 60 grams. However, if you don't have a food scale, you can make these with a 2-tablespoon scoop (or close to it). You will want them to be a little bit on the bigger side so you can get a hefty dose of marshmallows in each cookie. 

As you proceed with this step, make sure to leave enough room between each cookie on the baking sheets, because they will definitely spread out. Once you have all 12 cookies on the trays, bake them for about 10 to 12 minutes, or until the cookies have spread and the marshmallows are golden brown.

Take the cookies out of the oven, but leave them on the cookie sheet for about 15 minutes to cool. Use a spatula to transfer them to a cooling rack to continue cooling. They will be super soft right out of the oven, but they'll firm up while resting on the counter.

Now comes the sweetest part of all. Once your cookies have cooled off at little bit, you can dig right in. However, we highly recommend not letting them cool off too much, because having the marshmallows and chocolate chips still gooey is sheer deliciousness.

These cookies will keep well in an airtight container at room temperature for about four to five days (if they last that long without getting eaten), and you could even pop them in the microwave for a couple of seconds to warm them back up before eating. The gooey marshmallow is crucial to enjoying these cookies!